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I have been enjoying lamb a lot recently. The other day I came across this recipe for
lamb chops in a dried cherry and port sauce
that sounded so good that I just had to try it. I really liked the sound of the cherry sauce and mint with lamb. I picked up some lamb chops from a local butcher and they were well over an inch thick and they had a nice sized layer of fat around them. I was a bit worried that they would not cook up too well but it worked out for the best. The thickness meant that I was able to get a really nice sear and caramelization on the top and bottom of the lamb but it was still perfectly medium rare in the middle. I left the layer of fat on the lamb chops for cooking and it helped keep them perfectly moist and tender. These lamb chops were easily the most perfectly cooked lamb chops that I have ever had. I will have to remember to ask for thickly cut lamb chops from now on. The sauce came together quickly and was very tasty! The cherry and port flavours went really well with the strong flavour of the lamb. My only complaint would be that lamb chops in general are too small and they disappeared too quickly.

Lamb Chops in Cherry and Port Sauce

ingredients

2 teaspoons olive oil

4 lamb chops

salt and pepper to taste

3 shallots (chopped)

1/2 cup ruby Port

1/2 cup chicken broth

1/2 cup dried tart cherries

3 tablespoons cherry jam

1 tablespoon balsamic vinegar

1/2 teaspoon ground cardamom

salt and pepper to taste

1 tablespoon mint (chopped)

directions

Season the lamb chops with salt and pepper.

Heat the oil in a pan.

Add the lamb chops and cook until they reach the desired doneness, about 5 minutes per side to get a thick chop to medium rare.

I love lamb chops and they sound totally delcicious, I love the idea of that sauce, I might have to try it. I always snip the fat at 2cm ish intervals all the way around so that the meat doesn't curl up.

I don't know where you got the lamb from - I never see chops that size. I love the cherry and port combination - tart and rich together. Port and blue cheese is my very favourite snack so this recipe with port is for sure a must try.

The sauce was amazing! I did make some modifications: water instead of broth (bec I didn't have any, used frozen cherries instead of dried (bec I had them at hand) and I used half the listed cardamom (only used 1/4 tsp). I use cardamom in my morning oatmeal and know that if I use more than a small dash, my breakfast will taste like soap. I was worried my dinner my taste like soap if I used the full 1/2 tsp. In any case, I really admire your blog and your passion for food!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.